I've made it with brown rice, and it turned out just "okay." I cooked the rice in skim milk, and when it was done, sweetened it with Splenda and stirred some fat free half & half into it with both vanilla and lemon extracts.

I haven't made it often, though, because I tend to go overboard on stuff like this.

see, i've made it with both long and short grain brown rice and i like the short grain better. it has more of that toothsome quality that i love about brown rice. brown rice rice pudding is much heartier than white rice pudding.

Zeff, I made that rice pudding tonight for dessert and it went over REALLY well! I feel like it needed more flavor, though. Next time I'm going to put WAY more cinnamon (I love cinnamon) and more agave (I substituted agave for the maple syrup). And Tom requested raisins. But it was yummy!

Yah, i changed the recipe to make my rice pudding with coconut milk for the creaminess and then added in the cinnamon and a bit of clove and splenda or agave..i also put in a homemade blueberry sauce swirled in for extra taste..but im not on ph2 yet.. so that would be a ph2 thing.